Whisk gochujang, honey, soy sauce, sesame oil, and minced garlic together in a bowl.

Marinate the salmon fillets in the mixture for 10 minutes.

Broil or pan-sear the salmon until it is cooked through and the glaze is caramelized.

While the salmon cooks, toss the smashed cucumbers with rice vinegar, sesame oil, soy sauce, and chili crisp.

Serve the cooked salmon with the cucumber salad, garnished with sesame seeds.